Zuppa Toscana (Olive Garden)
¾ pound spicy Italian link sausage (about 3 links)
1 slice bacon, diced
¾ cup diced onion
1 ¼ tsp minced garlic
2 medium potatoes, peeled
2 Tbsp chicken broth
4 cups water
2 cups kale
1/3 cup whipping cream or undiluted evaporated milk
salt and pepper to taste
Place the sausages on a baking sheet and bake at 325 degrees for about 25 minutes, until juices run clear when pricked with a fork. Let cool; cut in half lengthwise and than on an angle into ½ inch slices. Set aside.
In a large pot over medium heat, sauté the bacon until limp. Add the onion and continue cooking until the onions are translucent. Add the garlic and continue to cook one minute more.
Cut the potatoes in half lengthwise and then slice into ¼ inch slices. Add the potatoes to the onions along with the chicken broth and water. Bring to a boil, reduce heat, and simmer for 15 minutes.
Cut the kale in half and remove any tough stems. Slice into very thin strips. Add kale and sausage to the soup and simmer 5 minutes more. Stir in the cream (milk) and season to taste with salt and pepper.